• LittleJasmineFood

July 2020 Newsletter: Ice Cream Sandwiches Worth Melting For

Updated: Jun 23



SNEAK PEEK OF WHAT'S INSIDE:

TheHungryHappyMama Partnership

EASY Asian Salad Recipe


Is this insanely hot weather making you crave ice cream too? Look no further for a mouthwatering ice cream cookie sandwich recipe! We partnered with @TheHungryHappyMama this past week to bring you a gluten-free, dairy-free, soy-free take on creamy ice cream cookie sandwiches. Our beloved coconut oil is a key ingredient in the cookies and helps keep the texture chewy. This recipe is so easy, taking a total of only 40 minutes from prep to finish. This recipe is the epitome of ice cream sandwich perfection-- it's sweet, salty, chocolatey, vanilla-y, chewy, nutty, creamy, and easy to make at home. The ice cream only uses 3 ingredients of bananas, vanilla, and sea salt. The recipe: SWEET & SALTY ICE CREAM COOKIE SANDWICHES Author: The Hungry Happy Mama Gluten-free/Dairy-free/Soy-free Yields: 6 sandwiches Prep time: 15 minutes Bake time: 25 minutes INGREDIENTS: Cookies

  • 2 large eggs

  • 1/2 c coconut sugar

  • 1/4 c coconut oil, melted

  • 1/4 c maple syrup

  • 1 tsp vanilla extract

  • 2 1/4 c fine ground almond flour

  • 1 tsp baking soda

  • 1/4 tsp sea salt

  • 1/2 c mini dairy-free chocolate chips + additional for decorating

  • gluten-free pretzels

  • flaky sea salt

Ice Cream

  • 6 large bananas, peeled and sliced into pieces

  • 2 tsp vanilla extract

  • 1/4 tsp sea salt


INSTRUCTIONS:

  1. Prep the ice cream: first, add your sliced bananas to a food processor or blender along with the vanilla and sea salt. Pulse on high until you achieve a smooth consistency.

  2. Add the ice cream to a freezer-friendly container and place in the freezer to set.

  3. To make the cookies: start by adding the eggs, coconut sugar, coconut oil, maple syrup, and vanilla to a large mixing bowl and whisk until combined.

  4. Next, add the almond flour, baking soda, and sea salt. Continue to mix until no lumps remain.

  5. Lastly, fold in the chocolate chips until evenly distributed.

  6. Place the dough in the fridge for 30 minutes to firm up a bit before baking.

  7. When ready to bake the cookies: preheat your oven to 350F and line a large baking sheet with parchment or a silicone liner.

  8. Scoop out the dough about 1/4 c at a time and form into a ball. Place the ball onto the prepared pan and repeat for the remaining dough. Make sure to space out the cookies quite a bit as they will spread out during baking.

  9. Gently press down on the center of each cookie to flatten slightly and then press a pretzel into the top of each.

  10. Bake the cookies for 25 minutes until golden. Allow to cool completely on a wire rack before assembling the sandwiches.

  11. When ready to make the ice cream sandwiches: remove the ice cream from the freezer and using a small cookie scoop or spoon scoop out some of the ice cream, gently press it onto the bottom of a cookie, and then press another cookie on top to ‘sandwich’ it in. Finally, roll the sandwich on its side in the remaining chocolate chips to coat the ice cream. Repeat this step for the remaining cookies.

  12. Enjoy immediately or freeze sandwiches until ready to enjoy!




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RECIPE TIME: Tomato & Mushroom Asian Salad

Using Little Jasmine Seaweed, and Delicious Onion sauce, learn how to make this perfect summer salad



This newsletter article originally posted in July 2020.

Note: Little Jasmine Coconut Oil is no longer available, the items is discontinued.












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